Uno Chicago Grill Recipes (2024)

* Dough
1/4 ounce active dry yeast
3/4 cup warm water (105-110 degrees F)
1 teaspoon sugar
1/4 cup corn oil
2 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon olive oil
* Sauce
1 1/2 cups tomatoes, ground
1 teaspoon oregano
1 teaspoon basil
2 tablespoons romano cheese, grated

- Dissolve yeast with warm water and sugar in a mixing bowl; add corn oil and blend.
- Add flour and salt and mix thoroughly until the dough is smooth and pliable; if using a stand mixer for 4 minutes at medium or by hand knead for 7-8 minutes.
- Turn dough out and knead by hand another 2 minutes.
- Coat a bowl with olive oil; place dough ball in the bowl turning once to cover it with oil.
- Cover with plastic wrap and towel; let rise for two hours.
- Do not punch the dough down; spread across the bottom and up the sides of a 12 inch deep dish pizza pan.
- Sauce: In a mixing bowl, combine tomatoes, oregano, basil and romano cheese.
- Line dough with mozzarella and provolone completely covering dough; pour sauce and toppings.
- Bake on a preheated 475 degree oven for 20-25 minutes until crust is golden brown.
- Allow the pizza to rest 3-4 minutes before cutting.

4 boneless skinless chicken breast halves
1 cup fresh broccoli coarsely chopped
1 cup fresh spinach
2 Roma tomatoes chopped
4 oz feta cheese
8 oz shredded mozzarella cheese divided
Ziti Pasta cooked according to the instructions on the box (penne or rigatoni may be substituted)
Basil pesto cream sauce

- Preheat oven to 350 degrees F.
- Mix broccoli, spinach and tomatoes together in a bowl; set aside.
- Cover chicken breast with plastic wrap and flatten.
- Evenly distribute ingredients from bowl in the center of each chicken breast; sprinkle feta cheese and half of the mozzarella cheese on top of the broccoli mixture.
- Wrap chicken breast tightly around the filling; secure with a toothpick.
- Sprinkle remaining mozzarella cheese on top of chicken breast.
- Place on a baking sheet or pan; bake at 350 degrees F for 30-35 minutes until chicken is fully cooked.
- Serve over ziti pasta with basil pesto cream sauce.
- Pour over cooked ziti and toss; serves 4.

1 ounce olive oil
1 tablespoon chopped garlic
4 ounces cooked shrimp (tail off)
1/4 cup seasoned plum tomatoes
1 teaspoon fresh basil
1 ounce white wine
5 ounces scampi butter sauce
12 ounces cooked pasta

- Seasoned plum tomatoes: chopped fresh Roma tomatoes, basil, oregano and garlic butter.
- Scampi butter sauce: seafood stock, butter, lemon, basil, garlic and onion
- Heat saute pan over medium heat and add olive oil and garlic; do not brown.
- Add plum tomatoes, shrimp and basil; saute and toss.
- Add scampi sauce and bring to a simmer; add well drained pasta, mix well and serve.

3/4 cup of half & half
1 cup low sodium chicken broth
1/2 tablespoon cornstarch
1/4 cup traditional basil pesto (any grocery store carries this)
1 tablespoon butter
1/4 cup grated parmesan cheese
Salt and pepper to taste

- In a blender, mix half & half, chicken broth, cornstarch and pesto together.
- Melt butter in a sauce pan over medium heat; stir in parmesan cheese and add half & half mixture.
- Mix well and simmer for 3-4 minutes until the sauce thickens.

1 1/4 pounds fully cooked lobster meat
1/2 cup tarragon mayonnaise

- Combine lobster and mayonnaise in a mixing bowl; lightly mix.
- If not used immediately, cover with plastic wrap and place in the refrigerator.

4 New England style hot dog buns or something similar (top split)
4 tablespoons unsalted butter, softened
1 recipe lobster salad
1/2 cup tarragon mayonnaise
8 strips fully cooked bacon, cut into ½ inch pieces
4 green leaf lettuce leaves, washed, dried, and shredded
4 dill pickle spears
French fries or potato chips

To make the Lobster Roll
- Heat a skillet over medium heat; spread each of the buns with 1 tablespoon butter, half on each side.
- Place buttered buns into the hot dry pan; toast without moving until golden brown on one side.
- Turn and cook the other side; remove from heat.
- Evenly distribute the shredded lettuce inside each bun.
- Evenly distribute the bacon pieces on top of the lettuce.
- Spoon lobster salad and evenly on the roll; serve with pickles and french fries or potato chips on the side along with tarragon mayonnaise.